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Crockpot Chicken Wild Rice Soup Recipe

Delicious soup does not have to be difficult! This Crockpot Chicken Wild Rice Soup tastes like the real deal, but requires half the effort.
5 from 1 vote
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Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 8
Calories: 227kcal
Author: Megan Porta


  • Crock Pot


  • 1 cup wild rice uncooked
  • 1 1/2 cups yellow onion chopped
  • 1 1/2 cup celery sliced
  • 1 1/2 cups carrots sliced
  • 8 oz mushrooms rinsed and chopped
  • 4 cloves garlic minced
  • 48 oz chicken broth
  • 2 10.5 oz. cans cream of potato soup
  • 1 tbsp seasoned salt
  • 2 1/2 cups chicken cooked, shredded (suggestion: pull meat from a Rotisserie chicken)
  • 1 pint half and half
  • 1/4 cup Italian parsley chopped, for topping


  • In a large slow cooker, combine the wild rice, onion, carrots, celery, mushrooms, garlic, chicken broth, cream of potato soup and seasoned salt. Mix well and cook on Low heat for 8 hours or High heat for 4 hours.
  • Thirty minutes before cooking time is up, add shredded chicken and half and half. Mix well and cook for the remaining 30 minutes.
  • Ladle into bowls and top with parsley!


  • To save time cooking chicken breasts for this soup, pull and use the meat from a large Rotisserie chicken. Or make your own Rotisserie-style chicken in your Instant Pot!
  • Replace half and half with heavy cream for an even creamier texture.
  • Top with slivered almonds for an added crunch!
  • For an even easier meal, replace fresh veggies with canned or frozen.


Calories: 227kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 1569mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4486IU | Vitamin C: 20mg | Calcium: 106mg | Iron: 1mg
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